HOOTER

Recipes 

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Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
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mightynintendo

Recipes 

i leave the beer lines hooked up. too much work to hook and unhook all the time. i don't see any harm in this either.

hoppysailor

Recipes 

It doesn't matter when you hook up the beer lines. I'd be way more concerned about force carbing at 30psi. You can very easily end up with over carbonated beer at that pressure (been there, done that).

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Mountain View Brewery

Fermenting: Wedding Day IPA, LWPA
Conditioning:
On Tap: Nothing (can you hear the sobbing?)

shortyjacobs

Recipes 

I leave them hooked up. Never happened to me, but a friend of mine left his unhooked. Turned out he had a slight leak in the poppet of his beer out post, and came home to find all his beer on the floor, slowly pushed out of the keg by the gas. Leaving them hooked up means no worries.

Also, the beer in the line is under the same pressure, so if you are worried about that 1 oz being undercarbed, don't worry.

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Itchy Dog Brewery.

Primary - 2x ESBeagle, 2x Black Snout Stout
Secondary - Apfelwein
Aging - Frozen Weenie Winter Ale, Retina Pryer, IPeeEh2
On tap - IPeeEh2, Pilosch, No Nuts Brown, Cough Chocs Stout
This week I'm making - Nothin! Once-a-month, 20 gallon-a-day brewing is the way to go now!

My invisible AG sculpture, with no actual sculpture and a tiny footprint.

samc

Recipes 

Beer shot halfway up what?

I usually don't have the beer out line hooked up during initial carbing. I've refined my process to do 30psi for 24 hours at serving temp, then reduce to serving pressure and leave it alone for a few days. Then I hook up the beer out line and start testing. Usually not happy with it for at least another week or more.

You need to purge the 30 psi off the keg before hooking up your line!

HOOTER

Recipes 

Sorry. Beer shot halfway up the beer line as soon as I attached it to the keg. So tonight I'll be purging the 30 psi and hitting it with around 12-13 psi for a few days. I had the kegs pressurized at 30 psi when I hooked up the beer line. No good?

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Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

springer

Recipes 

Its fine to have them hooked up at 30 psi they are rated for much higher. I do the same I leave it a 28 to 30 for 24 hours then purge and 12 psi for a few days if I want something fast. Most time its 12 or so psi depending on the beer for 10-14 days.

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'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan

HOOTER

Recipes 

Cool. I've got another question. I hit the beer with 30 psi when the temp was in the low 50's then immediately refrigerated. Should I go a bit more than 24 hrs. to make up for the lag time while cooling or does that really matter?

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

BigTexun

Recipes 

If the beer is cold, you can really speed up the process by cranking it up to 30 psi and shaking the heck out of your keg (with the gas still hooked up). You'll hear that gas sailing into the keg (and into the beer).

After you've done it a couple of times, drop the pressure and vent the keg to see where you are.

It works. I did it last night.

springer

Recipes 

I can't tell ya because my beers are cold crashed for the most part .

__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan